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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chocolate Zucchini Bread

Source: dLife

Moist and fluffy chocolate and zucchini cake.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	147.0

Total Carbs	23.1 g

Dietary Fiber	1.2 g

Sugars	12.8 g

Total Fat	5.5 g

Saturated Fat	0.7 g

Unsaturated Fat	1.4 g

Potassium	76.8 mg

Protein	2.4 g

Sodium	88.6 mg

Dietary Exchanges 5.5 Fat, 0.1 Vegetables, 0.1 Meat, 0.7 Other Carbs, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 1.5
1 1/2 cup white all purpose flour 0.3333
0.3333 cup unsweetened cocoa powder 1.0
1 tsp baking soda 1.0
1 tsp ground cinnamon 0.25
0 1/4 tsp low sodium baking powder 1.0
1 cup sugar 2.0
2 each medium eggs 0.3333
0.3333 cup canola oil 1.0
1 tsp vanilla extract 2.0
2 cup chopped zucchini

Directions

Preheat oven to 350ºF, and coat a 9x5x3-inch loaf pan with nonstick cooking spray.
In a large bowl, combine flour, cocoa, baking soda, cinnamon, and baking powder; set aside.
In a separate large bowl, combine the sugar, eggs, oil, and vanilla until well blended.
Stir in shredded zucchini, add the dry ingredients, and stir until just moistened.
Pour into the prepared pan, and bake 45 to 55 minutes, or until toothpick inserted in the center comes out clean. Let cool in pan.